Lunch was calling and the fridge was running low on supplies. There were some peppers and a few other veggies in there though. What better than a Paprika Pasta Soup? Only a few minutes to prepare then cover and heat for around 10 minutes.
A great tasting soup made with a few simple ingredients.
A brightly coloured soup that works well as a lunch or as an opening course for a larger meal. The texture of the final result can by varied with the use of a different kind of pasta.
- 1 medium size Yellow Pepper
- 1 medium size Green Pepper
- 1 small Brown Onion,
- 1 medium Carrot
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp chopped Garlic
- Handful of Pasta pieces
- Vegetable Stock Cube
- 1-2 Tbsp Soy Sauce
- 2 Tbsp Tomato Puree
- ½-1 tsp Paprika Powder
- Ground Black Pepper
- Deseed and chop the peppers.
- Peel and chop the onion.
- Scrape the carrot and slice thinly.
- Heat the olive oil in a wok (my preference) or a large pan.
- Add the pepper, carrot and onion to the heated oil. Stir well to mix then continue to fry for a few minutes until they begin to soften.
- Mix the soy sauce and garlic into the pan. Continue to fry until until the veggies have softened and the soy has been absorbed.
- Add the paprika and then grate in black pepper to taste.
- Spoon in the tomato puree and mix so everything gets coated.
- Pour in around 500ml/20fl oz of water plus 1 or 2 stock cubes.
- Add the pasta and bring to the boil. Reduce the heat to a gentle simmer. Cover and cook for around 10 minutes. Stir occasionally and add a little more water if it is getting too dry.
- Add salt to taste
- Great served alone although some crusty bread would be a good addition.
Depending on how you prepare this, it may come out as more of a stew than a soup. That was exactly what happened with the version pictured. No complaints when it was eaten because it tasted great.